Maples Barbecue

[FighttheGoodFight]

It is very, very good.

It's not cheap but there are plenty of places to get cheap, lousy BBQ.

Not cheap but for 25 bucks three of us ate a big plate of different things together. Not too bad for some very high quality food. They really know how to smoke and their meat quality is very good.
I'll be in Austin in August so I expect to enjoy some Mickelwaits and Valentina's. (before anyone says anything I have already had Franklins and Terry Blacks last time in town)

[Roger S]

I'll be in Austin in August so I expect to enjoy some Mickelwaits and Valentina's. (before anyone says anything I have already had Franklins and Terry Blacks last time in town)

If you'll be there on a Saturday and want brisket for breakfast. Make the trip east to Lexington and get in line early, I mean before 8:00 AM early, at Snow's.... They've been chosen #1 in the Texas Top 50 twice now..... I'll be there Aug 24th to get my fix..

[PurpleChicken]

We were there yesterday and did not like it at all. Ordered a pound of Brisket and was offered some potato bread (sliced packaged bread) to make sandwiches if we wanted. We thought it was mediocre at best. The presentation was poor, brisket was salty (too much for others in my party), expensive for what you got. Won't be going back.

[Pete]

Press release:

*************

MAPLES BARBECUE UNVEILS NEW MENU
Oklahoma City’s Oak-Fired, Central Texas-Style BBQ to Add Entrees and Combos to their Offerings, Available Now



OKLAHOMA CITY (August 9, 2019) – Maples Barbecue, the central Texas style BBQ joint known for their prime-grade smoked brisket and eclectic bourbon collection, announced an expanded new menu today. Following the success of their opening in late 2018, Maples will now offer combination dishes designed for groups of friends and families, and a lineup of entrees featuring their premium meats.

Brisket Enchiladas, Smoked Chicken Wings, Maples Coney (stadium style with polish frank, brisket chili, mustard, onion), Loaded Waffle Fries and Sheet Pan Nachos are a few of the new additions. Maples’ classic menu of brisket, pork & beef ribs, pulled pork, sausage and chicken available to order by weight, along with an array of delicious sides and desserts will remain.

“We try to keep our technique simple and celebrate the basic elements of salt, pepper and smoke. All of our pits are in full view of our guests, we’re proud to show off our process and invite the community to come by and see what we’re cooking,” says Pit Master Zach Edge, “The neighborhood wanted a more diverse offering on the menu, so we listened! We’re excited to roll out the new dishes this week.”

Maples started with a 1,000-gallon, smoker trailer, and a vision to bring central Texas-style BBQ to OKC in Spring 2017. Now stationed in a brick & mortar in the Plaza District, the team executed a low and slow, mild smoke flavor from off-set pits, 14+ hr. cook times and Post Oak, a variety native to Texas but also found in Oklahoma. They source high quality meats from Creekstone Farm in Kansas and fresh sausage from Stilwell’s Mountain View Meat Company. The sides and desserts are all created in-house, and feature crowd favorites such as Custard Mac & Cheese, Burnt End Beans and Banana Pudding.

Maples also boasts one of the finest selections of whiskeys and bourbons in Oklahoma, and serves local microbrews from producers such as award-winning Stonecloud Brewing Company. With a stocked bar, live music and family-style picnic table seating, Maples is the perfect meeting place for great food, service and hospitality.

Maples Barbecue is a Day One Concepts restaurant, owned by Oklahoma native Todd Woodruff. Day One Concepts restaurants also include Nonesuch - Bon Appétit’s 2018 Best New Restaurant in America - Waffle Champion, and Buttermilk Paseo.

For more information, please visit www.maplesbarbecue.com

Hours of Operation:
Monday - Thursday - 11AM-9PM
Friday & Saturday - 11AM - 12AM
Sunday BBQ Brunch - 11AM - 4PM

Telephone: 405.604.3344
Address: 1800 NW 16th St., Plaza District, OKC

[king183]

Glad they're changing up the menu. They've got good food, but could diversify it a bit. I hope they change up the interior as well. It doesn't fit the character of the Plaza, which has places you feel like you can just sit, hang out, and chat while you eat. Maples is much more utilitarian.

[thunderbird]

While I love Maple's just they way it is I hope this new menu keeps them busier so we don't loose them. I'm always amazed at how sparsely populated the place is.

[BBatesokc]

Went today for lunch. Unfortunately, it will probably be my last time unless someone insists otherwise. My previous experience was just mediocre and today's experience was simply bad.

We got there at 1:30pm and the place wasn't even half full.

I had a 2-meat 2-side combo (fatty brisket and ribs with potato salad and burnt end beans).

The meats were both barely even room temp. No warmth at all. And the sauce I choose must have just come out of the refrigerator as it was cold. Made me feel like I was eating leftovers out of the fridge.

When we went to get sauces they had no condiment cups to put any sauce in. No biggie, went and asked for some. Then went to get some pickles and onions from the relish bar and their were none of the paper boats that have been there on previous visits. We didn't even bother to ask this time.

Most of the tables that didn't have people at them were dirty and the place wasn't busy at all.

As for the ribs. Besides being cold with cold sauce on them, they were not tender at all. I could have gotten better ribs at the mall.

The fatty brisket was okay but not nearly as good as it's been in the past.

At roughly $22 for lunch, they should be embarrassed.

[thunderbird]

Went today for lunch. Unfortunately, it will probably be my last time unless someone insists otherwise. My previous experience was just mediocre and today's experience was simply bad.

We got there at 1:30pm and the place wasn't even half full.

I had a 2-meat 2-side combo (fatty brisket and ribs with potato salad and burnt end beans).

The meats were both barely even room temp. No warmth at all. And the sauce I choose must have just come out of the refrigerator as it was cold. Made me feel like I was eating leftovers out of the fridge.

When we went to get sauces they had no condiment cups to put any sauce in. No biggie, went and asked for some. Then went to get some pickles and onions from the relish bar and their were none of the paper boats that have been there on previous visits. We didn't even bother to ask this time.

Most of the tables that didn't have people at them were dirty and the place wasn't busy at all.

As for the ribs. Besides being cold with cold sauce on them, they were not tender at all. I could have gotten better ribs at the mall.

The fatty brisket was okay but not nearly as good as it's been in the past.

At roughly $22 for lunch, they should be embarrassed.

I certainly don't own a BBQ restaurant but I cook enough of it to know that it's hard to time - Add that with your party coming in well past projected serving time, 11:30 - 12:30 I could see how they messed up the temperatures. I have no excuses for your other problems here.

I've had similar issues here but I still think it's the best brisket in town.

[anb]

I've been 3-4 times and always leave unsatisfied. The food is average and like the above commentor the last time I went every single item was barely room temperature. I would rather drive 30 minutes to Wellston.

[Plutonic Panda]

projected serving time, 11:30 - 12:30 I could see how they messed up the temperatures. .

Not being a smartass here, is that really the case with BBQ places?

[BoulderSooner]

i have been a bunch of times and have never had a poor experience .. and i do agree they have the best brisket in town

[RedDollar]

Not being a smartass here, is that really the case with BBQ places?

I've never run a barbecue joint either, but it poses unique problems.

A lot of joints in Texas want to begin serving at 11 am and be sold out by 4 pm. That would be the ideal.

Just an example, brisket goes on the smoker , maybe 5 pm ' ish, it smokes for roughly 12 hours, they pull it at 5 am and it goes into warmers. Then they put ribs and chicken on the smoker, meats they don't take as long.

I'm not familiar with how long they can keep meats in the warmer. It suppose to keep them above 140*. But I'm sure there's limits.

My understanding when Maples opened, is they were going to try to smoke meats for an 11 am opening and then also have another smoker with meats that would be ready for dinner. I've no idea if they've done that.

But basically, if you want the best meats from a barbecue joint, get there at 11 am or lunch time.

Now, there's others, who may not care if they serve reheated meats from the previous day ........... your mileage may vary.

[Plutonic Panda]

^^ Thank you for that info! I went to Maples once or twice(I don't remember the times but it was mid-day) and I thought it was among the best BBQ I've ever had.

[BBatesokc]

I certainly don't own a BBQ restaurant but I cook enough of it to know that it's hard to time - Add that with your party coming in well past projected serving time, 11:30 - 12:30 I could see how they messed up the temperatures. I have no excuses for your other problems here.

I've had similar issues here but I still think it's the best brisket in town.

My personal opinion is, if you can't serve a good quality product (regardless of the time of day), then you probably shouldn't be open (or serving that entree) at that time then.

I can go to the Butcher's Stand or Bedlam anytime they are open for business and expect a good to excellent meal.

Plus, for the prices they charge at Maples, it had better be 4-5 stars every time it hits the plate.

And they are not at the point they can just brush off customers. It's a rare thing to see them full.

[Jeepnokc]

There is no excuse for cold or room temp meat.

I am not a professional but I have a commercial smoker and do BBQ for friends for various events. I can take ribs or brisket off the smoker and FTC it and will stay hot all day. Basically FTC means foil, towel, cooler. I use a cambro hot box which is basically a hot food insulated cooler and usually don't wrap in towels because my cambro is full of meat. After 4-5 hours, you still have to use hot pads or be really quick pulling the meat out to avoid burning your fingers. They also make commercial heated holding units (basically a warming oven). I smoked 40 pounds of chicken breast last week for a funeral gathering. Pulled the breasts at 1 and put in cambro. At 4, you still had to use hot pads to pull the pans out.

There are various tricks that can be used to keep the meat moist but you have to balance that with not losing your bark.

[BBatesokc]

I was one who raved about their food - especially their brisket - when they first opened. We even made it a point to take guests there. IMO they have consistently gone down hill ever since. And, as the food has started to suffer, they've done nothing to improve the total lack of atmosphere on the interior. Maybe they just have their niche and that's all they cater to too. Obviously, I'm not in the niche market.

[onthestrip]

Im no expert and havent eaten at all of OKC's bbq joints but Maples is the best imo. The brisket and chicken as well as the sides have all been good whenever I've been, and many times thats at off peak hours. I havent had anything around here (never been to butchers or bedlam) that measures up to Maples brisket. I've tried the Smoking Boar brisket and it didnt come close in taste or quality.

I for one hope that they stay busy and stay open for a long time.

[Plutonic Panda]

That was my only gripe is the interior design. But maybe that is what they were going for.

[Martin]

that's a shame... i'm going to have to make it back over there to see for myself. it's been a few months, but the last time i was there i'd put the place at the top of my favorite bbq joints in the metro. hope they haven't lowered the bar on quality.

[Pryor Tiger]

We are going to check this place out for my Bday dinner Saturday. Will be 6 of us and a couple kiddos so I'll report back!

[RedDollar]

Sounds to me, that Maples is having trouble getting good help.

Maybe I should go apply, at 68 yo, I need a new career I'm sure I could work the cutting table. Not sure I could stay up all night feeding splits to the offsets.

Aaron Franklin uses Alto Shamm warmers and keeps meats at 150* . He has the warmer right by the cutting table. The problem with keeping meats in the warmer is they continue to cook. Franklin has figured out how to not let it bother the quality of the meat. He probably knows the exact time to pull the brisket off the smoker.

Me, I pull my brisket and let it set on the counter unwrapped for about an hour or before it drops below 140*, whichever comes first. If I kept it wrapped, it would continue to cook and the flat would get very dry. To keep it warm, I then wrap it and put it in an ice chest.

I can only imagine the problems a barbecue joint encounters, which is probably why consistency is so important to them. Its really hard to do. The meats are gonna vary day to day, there's no way to avoid that. Every day is not gonna be a diamond.

The best barbecue joints are busy , and they're busy because they have good barbecue, but the busier they are, the better meats they can produce. Its circular.

[RedDollar]

I was one who raved about their food - especially their brisket - when they first opened. We even made it a point to take guests there. IMO they have consistently gone down hill ever since. And, as the food has started to suffer, they've done nothing to improve the total lack of atmosphere on the interior. Maybe they just have their niche and that's all they cater to too. Obviously, I'm not in the niche market.

Atmosphere, ...........what they were going for is central Texas barbecue joint. Picnic tables are routine. Google up some images, like Cattleack in Dallas, Bretts Backyard Barbecue, any of those new Austin joints like Blacks, not necessarily the older Lockhart joints,

Me, I could not care less about the atmosphere. And I don't wanna pay for it.

As to the prices at Maples, they're a bit high for OKC, but not out of line with joints that are smoking quality meats, like Creekstone prime brisket. Most that I see in other states, are around $20 to $22 a pound for brisket. And with the popularity of brisket, the demand is sky high, and they're probably having trouble holding that price down.

[Roger S]

that's a shame... i'm going to have to make it back over there to see for myself. it's been a few months, but the last time i was there i'd put the place at the top of my favorite bbq joints in the metro. hope they haven't lowered the bar on quality.

The recent menu additions concerned me... That's often a sign a restaurant is struggling and trying to find a new customer base.

[RedDollar]

The recent menu additions concerned me... That's often a sign a restaurant is struggling and trying to find a new customer base.

Me too.

Or they're looking for ways to serve left over meats.

Which is not good either.

I hope that's not the case.

Although, the thing in a lot Texas joints , right now, is to combine Tex-Mex with barbecue. And that's partly because everybody and their dog has a 1000 gallon propane tank smoker and is turning out brisket and ribs. But that's not the case here.

John Lewis left Austin and opened a joint in Charleston, because he said there were too many people in central Texas smokin brisket.

[RedDollar]

Here's Texas Monthly's Top 50 barbecue joints, and their Top 25 new joints ................ google up some images of these places and look at the atmosphere ....... its not why they make the list.


https://www.texasmonthly.com/food/th...ints-in-texas/


https://www.texasmonthly.com/bbq/top...-joints-texas/